FoodTech Grade 9 - 4th quarter

This is the egg’s outer covering, the _____________ , accounts for about 9 to12% of its total size. The ___________ is the egg’s first line of defense against bacterial contamination

shell

This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg.

air cell

Also called egg white, accounts for most of an egg’s liquid weight, about 67%. This is produced by the oviduct and consists of four alternating layersof thick and thin consistencies.

albumen

This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white

chalaza

This is the entrance of the latebra, thechannel leading to the center of the yolk

Germinal Disc/Blastodisc

There are two(2) kinds of _______________, one just under the shell and the other covering the yolk. These are the shell membrane and vitelline membrane

membranes

2 kinds of membrane

shell membrane and vitelline membrane

it has two types of membrane, the outer membrane sticks to the shell while the inner membrane sticks to the albumen.

shell membrane

a type of shell membrane that sticks to the shell

outer membrane

a type of shell membrane that sticks to the albumen

inner membrane

is the covering that protects the yolkfrom breaking. It isalso the weakest atthe germinal disc andtends to become more fragile as the egg ages

vitelline membrane

This is the yellow to yellow-orange portion makes up about 33% of the liquid weight of the egg

yolk

the yolk takes up what percent of the liquid weight of the egg

33%

the shell takes up what percent of it total size

9 to12%

Eggs are indeed one of nature’s complete food. it contains high quality ___________ with all the essential _______, all of the vitamins except Vit. C, and any minerals.

protein, amino acids

the egg contains what health benefits

protein, amino acids, all of the vitamins except Vit. C, and any minerals.

also known as exterior quality that has direct influence to microbiological quality

shell quality

has direct bearing on the functional properties of eggs

interior quality

Is a form of quality control used to classify eggs for exterior and interior quality. In our country, the grade designations are A,B,C and D.

egg grading

factors that affect the sizes of an egg

1. Breed

2. Age of Hen

3. Weight

4. Feed/s

5. Environmental

Factors

-Heat

-Stress

-Overcrowding

also known as Shell eggs, these form of egg are may be purchased individually, by dozen or in trays of 36 pieces.

fresh eggs

are made of high quality fresh eggs. They come in form of whole eggs with extra yolks and whites. These form of eggs are pasteurized and must be thawedbefore use.

frozen eggs

are seldom used. Their whites are used for preparing meringue. These form of eggs are used primarily as ingredients in food industry but they aren’t commonly sold directly to consumers.

dried eggs

effects of heat on eggs

Coagulation of proteins

• Formation of greenish discoloration at the interface of the yolk and white when egg is over cooked.

uses of eggs

-Cooked and Serve “ as is”

-Eggs as emulsifier

-As binding, thickening agent, and gelling agent

-as foam

large air bubbles that flow easily

frothy

– air cells are smaller and more numerous ; foam becomes whiter; soft peaks are formed when beater is lifted.

soft foam

peaks hold their shape; when bowl is tipped, it holds, moist and glossy

stiff foam

moistness and glossiness disappear

dry

as the time of beating increase, both volume and stability of the foam increases initially; resulting in bigger volume and finer texture.

beating time and temperature beating

resulting in bigger volume and fine texture.

beating force

produce bigger volume of foam.

freshness of egg

increase the stability of foams but delays foams formation reduce volume.

adding sugar

increase stability and volume.

addition of soda

lowers quality of the foam.

lessen of adding salt

duck eggs do not foam well because they lack ovumucim

type of egg

produces bigger volume but lesser foam.

dilution of egg white by water

Applications of Foam in Cookery

*as leavening

*as meringue

*structural and textural agent

egg products

▪ Balut from Duck Eggs

▪ Pidan Eggs Or Century Eggs

▪ Pickled Eggs

▪ Virgin Boy Eggs

▪ Tea Eggs

▪ Smoked Eggs

is used to describe animal parts that are eaten as food

meat

made of muscle fibers connected with tissues and fats

meat

good source of Vit B and trace amount of iron

meat

how much protein in meat

15-20%

how much water in meat

50-70%

Is the internal organs of a butchered animal

offal

kinds of meat from pig orhog

pork

kinds of meat from calves or youngcattle

veal

kind of meat from adult cow

beef

kind of meat from deers

venison

kind of meat from carabao

carabeef

kind of meat from goat

chevon

kind of meat from young sheep

lamb

kind of meat from adult sheep

mutton

is a form of meat after slaughter that has not undergone chilling

fresh meat

has been kept cold above freezing point within 24 hours after slaughter

chilled meat

meat stored in the freezer; sold as hard as stone

frozen meat

meat products that have been cured with preservatives agents

cured or processed meat

taken from animal parts that have less muscle activity and are plump, like sirloin and tenderloin

tender cuts

are cuts that come from the muscle parts most used by the animal, like hocks, chuck and flank

less tender cuts

cuts that necessitate longer cooking like bulalo

tough cuts

Meat should have a ___________ and free from____________

fresh smell, slime

Buy ___________meats from those who have reliable ______________

frozen or refrigerated, refrigerator equipment

Meat should be properly wrapped with _______________________________

plastic bags or clean wrapping materials.

Beef must be__________ in color with _____________ fat

bright red, yellow

Pork must be______________ in color, ________, and with _________fat

light pink. firm, white

refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon, and quail.

poultry

provides a lot of protein, vit b, iron, phosphorus and fat

poultry

A chicken whose meat is tender and soft

broiler or fryer

Usually four to six months old (chosen for grilling or roasting)

roaster

A male chicken less than ten months old

stag

A mature female chicken bred for more than ten months

hen

A mature male chicken with rough skin and dark meat

rooster

Considered as large chicken if it weighs about 4kg or more

jumbo chicken

Originated from Peking, China

peking duck

Available in many places in the Philippines

duck or itik

refers to poultry carcass from which feathers have been removed but the head, feet, and innards are still intact

whole poultry

refers to poultry carcass from which feathers and innards have been removed

dressed poultry

Several pieces of poultry parts is usually packed in one package

4.1. thighs

4.2 wings

4.3. breast,

4.4. liver

4.5. gizzard

poultry parts

Good quality of meat and poultry can be detected through the

________________, ___________________, and _____________________

skin color, texture, and odor